North Carolina Chopped Barbecued Pork

crockpot, main dish, meats

1.50 lb pork shoulder roast
0.50 teaspoon salt
0.50 teaspoon celery seed
0.13 teaspoon cinnamon; ground
0.13 cup vinegar; cider
0.25 cup catsup
0.25 teaspoon chili powder
0.25 teaspoon nutmeg; ground
0.25 teaspoon sugar
0.50 cup water
1 vinegar, cider; to taste
1 sauce, tabasco; to taste

Recipe by: 20 Brown roast in a small amount of fat and place in a Dutch oven. Mix the nex 9 ingredients in a saucepan and bring to a boil. Pour over roast and cover Bake in a preheated 325^ oven, 40 minutes to the pound, until done,= basting occasionally with drippings. Transfer roast to a chopping board. Remove meat from the bone and chop= into fairly fine pieces. Season to taste with additional vinegar and hot= sauce. Serve hot with coleslaw and corn bread. Sylvia's comments: I found some stew pork marked WAY down, bought several= packages ($.99/lb!) and stuck them in the freezer. Then I put all the= ingredients, including the still-frozen pork, in the crockpot this morning Tonight it was done, I just mashed up the meat with a fork and knife and= served it over rice. The vinegar produces a very interesting taste. However, it came out kind of soupy; next time I'll leave out the water and= increase the catsup. This is the most popular barbecue dish in North Carolina, and, as far as w know, it is indigenous to that state. FROM: Spoonbread and Strawberry Wine=20 Apple's comments: I made this for supper tonight and it is GOOD! :)=20 Posted on GEnie Food & Wine RT Apr 22, 1993 by J.APPLEBURY [AppleDebbie]=2 From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$= 71511,2253, GT Cookbook echo moderator at net/node 004/005